Sweet, floral jelly with dandelion petals, lemon juice, and honey. Spread on toast or serve with yogurt.
# What You Need:
→ Foraged Blossoms
01 - 4 cups fresh dandelion petals, green parts removed
→ Liquids
02 - 4 cups water
03 - 2 tablespoons fresh lemon juice
→ Sweeteners
04 - 2 cups granulated sugar
05 - 1 cup mild honey
→ Setting Agents
06 - 1 packet fruit pectin (1.75 ounces or 50 grams)
# How to Make It:
01 - Pick only the yellow petals, discarding all green sepals and stems to prevent bitterness.
02 - Combine petals and water in a large saucepan. Bring to a boil, then simmer gently for 10 minutes.
03 - Remove from heat, cover, and allow the mixture to steep for at least 6 hours or overnight.
04 - Strain liquid through a fine mesh sieve or cheesecloth, pressing gently. Discard the extracted petals.
05 - Measure out 3 cups of the dandelion infusion. Add water if needed to reach 3 cups.
06 - Return the infusion to a clean saucepan. Stir in lemon juice and fruit pectin. Bring to a boil over high heat while stirring constantly.
07 - Add sugar and honey, stir to dissolve, and return to a rolling boil. Boil hard for 1–2 minutes while stirring until mixture thickens and passes the jelly test.
08 - Remove from heat and skim off any surface foam with a spoon.
09 - Ladle jelly into sterilized jars, leaving 1/4-inch headspace. Wipe rims and seal with sterilized lids.
10 - Process jars in a boiling water bath for 5 minutes. Allow to cool undisturbed, check seals before storing in a cool, dark place.
